1. Preheat the oven to 200°C/fan oven 180°C. Grease and line a 33 cm x 23 cm Swiss roll tin with baking parchment.
2. Place the eggs and sugar together in a large bowl. Either in an electric food mixer or using an electric hand whisk, beat the mixture until it is pale, light and frothy. The more you whisk up the eggs and sugar the lighter your sponge will be.
3. Sieve the flour and cocoa powder into the bowl and carefully fold in to the egg mixture, using a metal spoon
4. Pour in to the lined tin and spread out into the corners. Bake in the middle of the oven for about 8-10 minutes until springy and the sides are shrinking away from the edge of the tin.
5. Place a piece of baking parchment bigger than the Swiss roll on the work surface. Invert the cake on to the paper and and peel away the baking parchment.
6. Roll up (from the longer edge) using the paper, rolling it up with the paper inside. Set aside to cool.
7. While the cake is cooling, whip the cream and then stir through the icing sugar.
8. Once the cake is cool carefully unwrap, remove the paper and spread with the cherry conserve followed by the cream. .
9. Roll back up and serve

Yield: 24 squares                                                                                                                                  Ingredients:
2/3 cup butter
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1 cup peeled chopped apples
1/2 cup nuts (optional)
Icing sugar to dust

Instructions: 

1. Cream butter and brown sugar. Add eggs and vanilla, mixing well. Add flour, cinnamon, baking powder, and salt. Stir well. Stir in apples and nuts.

2. Spread batter into a greased 9 x 13-inch baking pan. Bake at 180°C, fan oven 160°C for 30-35 minutes, until brownies test done with a fork and slightly browned on top.

3. Cool; dust top with icing sugar and cut into 24 squares.

 Ingredients

 Makes 12
110g butter
110g dark chocolate
10g coffee granules
60g self raising flour
60g plain flour
10g cornflour
25g cocoa powder
1/4tsp bicarbonate of soda
240g caster sugar
2 eggs, lightly beaten
3 tsp vegetable oil
50ml buttermilk

 For the Kirsch syrup
Jar of black cherry conserve
3 tbsp of Kirsch or cherry brandy

For the Chantilly cream
200ml double cream
1tbsp icing sugar
1tsp vanilla extract
2 tbsp Kirsch or cherry brandy

Dark chocolate curls to sprinkle

12 cherries to decorate

  Method

1. Preheat the oven to 160°C/Gas Mark 3 and line a 12-hole muffin tray with cupcake cases.
2. Place butter, chopped chocolate, coffee granules and 80ml of water in a large bowl over a pan of boiling water, stir gently until melted then remove from the heat and allow to cool.
3. Sift the flours, cocoa and bicarbonate of soda into large bowl. Stir in the sugar and make a well in the centre. Add the beaten eggs, oil and buttermilk and the chocolate mixture, stirring with a large spoon until completely combined.
4. Fill cupcake cases to 2/3 full and bake for 20 minutes.
5. Meanwhile, make the Kirsch syrup by heating 2tbsp of black cherry conserve in the microwave on High for 30 seconds. Strain the hot conserve through a tea strainer and mix in 3 tbsps of Kirsch or cherry brandy into the strained jam. Leave to one side until you are ready.
6. Make the chantilly cream by whipping the double cream with the icing sugar, vanilla extract, and 2tbsp Kirsch or cherry brandy. Whip until thick. Attach the nozzle to the piping bag and add the Chantilly cream, filling no more than 2/3 of the bag. Leave in the fridge until you are ready to use.
7. When the cakes are cool use an apple corer to make a hole in each of the 12 cakes and fill (not too much) with cherry jam, placing the tops of the cakes back on after. Brush the tops of the cakes liberally with Kirsch syrup.
8. Pipe a swirl of Chantilly cream on the tops of the cakes: do this by twisting the top of the piping bag and holding the twist with your thumb and forefinger. Apply pressure to the top of the bag, squeeze and pipe a star in the centre of the cakes. Then, applying pressure again, pipe around the star, using the edge of the cupcake case as a guide. Gradually work the icing upwards into a swirl. To finish: release the pressure, push down slightly and pull the icing bag up and away quickly.
9.  Finish by decorating each cake with a cherry and a sprinkling of chocolate curls.

                                                     Yield: 20 to 24 bars

                        Ingredients:

For the Crumb:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup cold unsalted butter, cut into small cubes
1 egg

For the Blueberry Filling:
4 cups fresh or frozen blueberries
½ cup granulated sugar
4 teaspoons cornflour
Juice of one lemon

                        Directions:

1. Preheat oven to 190°C/fan oven 170°C. Lightly grease a swiss roll tin.

2. Make the Crumb: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). Press half of dough into the prepared pan.

3. In a separate large bowl, whisk together the sugar, cornflour and lemon juice. Gently fold in the blueberries to coat evenly with the sugar mixture. Spread the blueberry mixture evenly over the crust, drizzling any excess juice in the bowl over the filling. Crumble the remaining dough evenly over the blueberry layer.

4. Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before cutting into squares. Leftovers can be stored in an airtight container or wrapped in plastic wrap at room temperature or in the refrigerator.